Puffed Rice Crunch

Directions

1. 1
   Set a 12-by-18-inch sheet of parchment on a large baking sheet and oil the paper.
2. 2
   Have a kitchen towel ready.
3. 3
   In a medium saucepan, cook the brown sugar with the lemon juice over moderately high heat, stirring occasionally, until the sugar melts, about 2 minutes.
4. 4
   Reduce the heat to low and cook, stirring constantly, until richly browned, 3 to 4 minutes.
5. 5
   Working quickly, stir in the puffed rice until coated, then immediately scrape the mixture onto 1 end of the baking sheet.
6. 6
   Fold the paper over the rice, cover with the kitchen towel and roll into a tight 3-inch log.
7. 7
   Unwrap and let cool to room temperature, about 15 minutes.
8. 8
   Using a serrated knife, gently slice the log crosswise 1/2 inch thick and serve.